The impacts of kitchen and dining spatial design on cooking and eating experience in residential buildings: a scoping review

Abstract

The built environment is a factor widely known to have significant impacts on dietary behaviours and the promotion of healthy food practices. Yet, there is limited understanding of the influential design features of domestic cooking and eating spaces on food practices. This systematic scoping review aimed to provide an overview of the body of knowledge (by identifying and classifying different design features of domestic kitchen and dining area and their impact on the cooking/eating experiences generally and in different age cohorts), as well as explore knowledge gaps to aid the planning of future research. In total, 27 articles met the selection criteria for the analysis, most of which were qualitative, from the USA, the UK, and Australia, and published from 2014 onwards. Influential design features associated with cooking/eating experiences included size and layout, connection to other spaces, fixture and fittings (including spatial ergonomics, materiality, and texture), and indoor environmental qualities (lighting, ventilation, visual access, and window views). Many of these features such as the provision of sufficient dining space were common requirements for a diversity of residents. However, kitchen layout and the significance of certain safety features to food practices differed according to age group. To conclude, it was noted that despite the range of studies reviewed, currently there is insufficient practical knowledge and evidence to inform design decisions. Further research using a multidisciplinary approach is required to explore the detail of kitchen design features and individuals’ food practices to provide recommendations for future design policy.